Sauté the shallots and
mixed herbs in Kerrygold Butter, add in the cooked and finely
chopped chestnuts. Add the bread crumbs and slowly brown. Season
with salt and pepper to taste.

Fill the
pheasants with the mix and sew closed. Gently rub the maple syrup
into the pheasant breasts and season well with salt and pepper.
Arrange the chopped root vegetables, carrots and onions in a
greased pan and place the pheasants on top. Baste lightly with
Kerrygold Butter.

Cook for 35
minutes at approx. 200º on the middle shelf of a preheated oven.

Serve with
mashed potatoes with Kerrygold Butter and nutmeg and steamed
cranberries.